The dinner menu at Corfu is packed with traditional dishes that are classic and polite enough to carry out to meet the parents. A Greek coffee ($1.95) and an appetizer of dolmades (stuffed grape leaves, $3.95) or cheese boreg (pan-fried cheese turnover, $5.95) lay down a proper foundation to support a mealtime skyscraper. Follow the appetite whetters with traditional souvlaki, a filet mignon kebab marinated and flame-broiled with vegetables ($17.95), or moussaka (eggplant casserole, $11.95), or dip into the briny blue with the ahi tuna ($18.95). An after-dinner drink such as cappuccino (single $2.95, double $3.95) or café mocha ($3.25, $4.25) paired with one of the fresh dessert pastries (made daily, ask your server for pricing) closes the book on a meal with authority, staring lesser poets in the eye and daring them to steal a few flavorful lines.
The chefs at The Patio grill, sauté, and bake a menu of traditional Lebanese dishes, relying heavily on the simple, healthy flavors of garlic and olive oil. These ingredients play a starring roll in appetizers such as hummus and white-bean salad, and kisses from the grill's open flames leave charred lipstick on the collar of chicken, beef, or shrimp kebabs. Smoke from flavored Al Fakher, Starbuzz, and house-blended tobacco wafts through the air in the restaurant's hookah bar, mingling with ethereal genies released from nearby bottles of pop.
John Galardi started serving franks at the original Wienerschnitzel in 1961, and enterprising cooks in more than 350 franchise locations have gone on to doll up original, turkey, and beef dogs with an inventive array of toppings. Chili, kraut, pickles, pastrami, and other fixings leap onto handheld fare or become fresh characters in novels scrawled on napkins. Beneath chilly whorls of Tastee Freez ice cream, the eatery's menu shivers with soft-serve cones, sundaes, and shakes.
Butterflied, hand-breaded, or fried to a golden crisp, different cooking techniques highlight the complex flavors and textures of shrimp in distinctive ways. At Shrimp House, the cooks have been practicing those varied methods for nearly half a century. The menu also highlights a wide range of other ingredients, sourced mainly from the sea. Lobster adds a buttery richness to time-tested macaroni, and wild-caught salmon and farm-raised catfish round out the options. The kitchen also leans on real Angus beef for patty melts. The takeout menu brims with large dishes ideal for feeding hungry guests or disguising your fight club as a picnic.
Thai Classic Restaurant's chefs work with an array of exotic ingredients and savory spices, from creamy coconut milk to fiery dried chilies to fresh ginger. They distribute these ingredients across an extensive menu of traditional Thai soups, curries, and noodle dishes. To craft one of their specialties—Thai Classic seafood curry—the chefs simmer fresh seafood in tangy red curry with bamboo shoots and basil leaves. Diners await meals over glasses of sweet iced tea in the sunlit dining room, where gold flowers speckle deep red walls.